RECIPE DETAILS
Item ID: RSF001
Serving Description: 1 Cup (6.16oz.)
Food Category: Vegetable recipes
HACCP Process Category: Complex
RECIPE DETAILS
Item ID: RSF001
Serving Description: 1 Cup (6.16oz.)
Food Category: Vegetable recipes
HACCP Process Category: Complex
Ingredients
Ingredients list for this recipe is unavailable.
Instructions
Pre-Preparation
Recipe Source: Real School Food Challenge
Cauliflower yields 62%
Spaghetti squash yields 68.8%
1. Preheat oven to 350 degrees F.
2. Thinly slice mint.
Preparation
Spaghetti squash:
1. Cut squash in half and scoop out seeds.
2. Place cut side down on a sheet tray lined with parchment paper.
3. Roast at 350 degrees for 20-25 minutes.
4. When cool, use a fork to string the meat of the squash away from the rind so it looks like spaghetti. Discard rind.
Cauliflower:
1. Cut cauliflower into individual florets.
2. Whisk together first oil amount and curry powder.
3. Toss the cauliflower in the oil mixture and let sit (preferably overnight) to absorb flavor.
4. Roast cauliflower at 350 degrees for 10-15 minutes until tender.
Lentils:
1. Add lentils to pot and cover with water.
2. Simmer over medium heat for 20-30 minutes until lentils are tender.
3. Strain and cool.
Lemon Lado:
1. Whisk together honey and lemon juice until smooth.
2. Slowly whisk in oil (second amount) to emulsify.
Assembly:
1. Combine all ingredients in a hotel pan (9.625 lbs. per pan or 25 portions per pan).
2. Season with salt.
Serving
Serving = 1 cup (6.16oz) as a vegetable side.
Food Groups/Meal Patterns
Recipe Analysis:
Servings per meal pattern are based on default serving size and measure:
| Fruits: 0 | Vegetables Total: 0.5 | Meat/Meat Alternative: 1.75 | Calories: 191.99 |
| Dark Green: 0 | Milk: 0 | Sat. Fat: 2.22% | |
| Red Orange: 0 | Grains: 0 | Sodium: 302.99 | |
| Legumes: 0 | |||
| Starchy: 0 | |||
| Other: 0.5 | |||
| Additional: 0 |
